Potatoes in cream a la Nigel

This is a lovely recipe and goes perfectly with steak.

I thank Nigel Slater for this and it is dead easy. I am quoting it verbatim as I have never played with this. It is perfect the way it is. The only tip I can suggest is for some depth and colour is a sprinkling or parmesan over the top before going in the oven.

"(Appetite, by Nigel Slater)

potatoes — waxy-fleshed if possible, about 2 pounds
garlic — 2 large, juicy cloves
butter — just enough to butter the baking dish thickly
heavy cream — enough to cover the potatoes (about 2 1/2 cups)

You will need a moderate to low oven, so set the heat at 180C or 325F. Peel the potatoes and slice them thinly. This, by the way, is one of those dishes where you really must peel: strings of brown, “healthy” skin are totally at odds with the gratin’s hedonistic overtones. The slices should be no thicker than 1/8 inch. If the garlic is really juicy, cut the cloves in half and rub them around an earthenware or enameled cast-iron dish, pressing down hard to release the juices. Otherwise it might be better to slice it thinly and tuck the slices between the potatoes.

Smear the dish generously with butter. Please don’t be stingy — you are only cheating yourself. Lay the potato slices in the dish, orderly or positively hugger-mugger, it matters not, seasoning with salt and black pepper as you go along. Pour the cream over the potatoes — it should just come to the top of the slices. Bake for an hour to an hour and a half, until the potatoes are virtually melting into the
cream."

Have this with some rocket salad to mop up the lemony, bloody, or mustard/red wine juices and cream. Knock your socks off.